20 Delicious Rhubarb Jam Recipes
Source: babushkinadacha.ruIt's impossible to forget the taste of rhubarb jam – it's slightly reminiscent of apple, yet more original and tart. And that rich amber color is simply mesmerizing. We're sharing 20 of the best recipes!
1. Classic Rhubarb Jam
Source: cookpad.comYou can use green or red rhubarb for this recipe.
You will need: 1 kg rhubarb, 1 kg sugar.
Preparation: Wash the rhubarb, peel off the fibrous strings, and chop finely. Add the granulated sugar, cover with gauze, and leave for 24 hours. Bring to a boil over low heat and cook for 20 minutes. Transfer the jam to prepared jars and seal.
2. Rhubarb and Apple Jam
Source: orassade.ruAlways peel the rhubarb!
You will need: 1 kg rhubarb, 0.5 kg apples, 1.5 kg sugar, 1 glass of water, 0.5 tsp citric acid.
Preparation: Wash the rhubarb, peel, and cut into cubes. Wash the apples, peel, remove seeds, and chop. Place everything in a pot, cover with sugar, and cook for half an hour. Let cool, add water, citric acid, and cook for another 15 minutes.
3. Rhubarb, Ginger, and Apple Jam
Source: meta.uaAny apple variety you prefer will work.
You will need: 2 kg rhubarb, 1 kg apples, 100 g ginger root, 2 tbsp lemon juice, 2 kg sugar.
Preparation: Peel and chop the rhubarb, apples, and ginger, then cover with sugar. After 2 hours, cook for 10 minutes and let cool. Repeat these steps twice. The third time, add lemon juice and cook for 5 minutes. Transfer the jam to jars and seal with lids.
4. Rhubarb Jam with Ginger
Source: mognotak.ruIf desired, you can blend the ginger.
You will need: 1 kg peeled rhubarb, 100 g ginger root, 1 kg sugar, 1 glass of water.
Preparation: Chop the rhubarb, wash and peel the ginger, then grate it. Mix everything, add water and sugar, and cook for half an hour. Transfer the jam to jars, seal, and wrap in a warm towel for 24 hours.
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5. Rhubarb Jam with Vanilla
Source: vosadu-li-vogorode.ruToo much vanilla will result in bitterness.
You will need: 1 kg peeled rhubarb, half a vanilla bean, 1 kg granulated sugar, juice of one lemon.
Preparation: Cut the rhubarb into cubes and place in a pot with the chopped vanilla. Add sugar and leave covered for 10-12 hours. Cook for 10 minutes, let cool, add lemon juice, and simmer over low heat for 15 minutes. Transfer the warm jam to prepared jars.
6. Rhubarb Jam with Lemon
Source: zen.yandex.ruYou can remove lemon zest using a regular grater.
You will need: 500 g rhubarb, 500 g sugar, 2 lemons.
Preparation: Wash, peel, and chop the rhubarb. Remove the zest from the lemons, then chop them into small pieces. Place everything in a deep basin and cover with sugar. After an hour, cook the jam for 20 minutes. Let cool and transfer to sterilized jars.
7. Rhubarb and Orange Jam
Source: daily-meal.ruBlanch the oranges with boiling water beforehand.
You will need: 1 kg peeled rhubarb, 3 oranges, 1 kg sugar, 2 tbsp lemon juice.
Preparation: Cut the rhubarb and peeled oranges into small cubes, place in a pot, and cover with sugar. Cook the jam for 20 minutes and remove from heat. After an hour, bring to a boil again, add lemon juice, and cook for 10 minutes.
8. Rhubarb and Strawberry Jam
Source: heaclub.ruLeave the jam in jars in a warm place for 24 hours, then transfer to a cool, dark place.
You will need: 1 kg peeled rhubarb, 500 g strawberries, 1 kg sugar, a quarter of a lemon.
Preparation: Chop the rhubarb and place it with the strawberries in a deep pot. Add sugar, cover, and set aside for 24 hours. Place over low heat and cook for 15 minutes. After an hour, add lemon juice, boil for 10 minutes, and transfer to clean jars.
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9. Rhubarb and Raspberry Jam
Source: thecottagemama.comIt's convenient to wash raspberries under running water in a sieve.
You will need: 1 kg rhubarb, 2 glasses of raspberries, 1 glass of boiled water, 1 kg sugar, 2 tbsp lemon juice.
Preparation: Wash the rhubarb, peel off the fibrous strings, and cut into cubes. Wash and dry the raspberries. Mix everything, cover with sugar, and leave covered overnight. In the morning, cook over low heat for 10 minutes and let cool. Repeat these steps two more times. Add water, lemon juice, and simmer for 15 minutes.
10. Rhubarb Jam with Dried Apricots
Source: vosadu-li-vogorode.ruThe dried apricots should be moist and translucent.
You will need: 1 kg peeled rhubarb, 300 g dried apricots, 1 kg sugar, 2 tbsp lemon juice, 1 tbsp pectin, 1 glass of water.
Preparation: Chop the rhubarb, blanch the dried apricots with boiling water, cool, and chop them too. Dissolve sugar in water and boil for 2 minutes, then add rhubarb, dried apricots, and cook for 15 minutes. Let cool, add lemon juice, pectin, and cook for another 7 minutes. Pour the hot jam into jars, seal with lids, and wrap in a towel for 24 hours.
11. Rhubarb and Gooseberry Jam
Source: twilight-saga.ruRemove gooseberry stems with scissors or clippers.
You will need: 1 kg rhubarb, 1 kg gooseberries, 2 kg sugar, 0.5 tsp citric acid.
Preparation: Peel the washed rhubarb and pass it through a meat grinder. Wash and clean the gooseberries and place them in a pot, add the rhubarb puree and sugar. Cook the mixture three times for 10 minutes, with breaks for complete cooling. Add citric acid and boil for another 5 minutes.
12. Rhubarb and Banana Jam
Source: onegreenplanet.orgA very delicious and unusual jam for the whole family!
You will need: 2 kg rhubarb, 1 kg peeled bananas, 2 kg sugar, a quarter of a lemon.
Preparation: Wash, peel, and finely chop the rhubarb. Cover with sugar and leave for 24 hours to release juice. Cook for 10 minutes, let cool, add chopped bananas, and cook for another 10 minutes. After an hour, add lemon juice and cook over low heat for 7 minutes. Transfer the jam to jars, seal with lids, and wrap for 24 hours.
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13. Rhubarb and Currant Jam
Source: m.povar.ruYou can substitute red currants for black currants.
You will need: 1 kg rhubarb, 0.5 kg black currants, 1 kg sugar, 2 tbsp lemon juice.
Preparation: Peel the rhubarb and chop it. Remove stems from currants and place them with the rhubarb in a deep basin. Add sugar and set aside for 24 hours. Cook everything for 15 minutes and let cool. Pour in lemon juice, cook for another 15 minutes, then transfer to jars.
14. Rhubarb and Apricot Jam
Source: medaboutme.ruIf desired, add apricot pits and cook for an additional 10 minutes.
You will need: 500 g rhubarb, 0.5 kg apricots, 1 glass of water, 700 g sugar, 1 tsp pectin, 1 tbsp lemon juice.
Preparation: Halve the apricots and remove the pits. Peel and finely chop the rhubarb. Boil water with sugar, add apricots, and cook for 5 minutes. Let cool, add rhubarb, and simmer for 10 minutes. Remove from heat, after an hour add lemon juice and pectin. Boil the jam for another 5 minutes.
15. Rhubarb Jam with Cinnamon
Source: hi-chef.ruThis treat is invigorating and warming.
You will need: 1 kg rhubarb, 15 g ground cinnamon, 1 kg sugar, 0.5 tsp citric acid.
Preparation: Peel and chop the rhubarb, cover with sugar, and leave covered for 24 hours. Cook over low heat for 15 minutes and let cool. Add cinnamon, citric acid, and cook for 10 minutes. Pour the hot jam into sterilized jars.
16. Rhubarb and Cranberry Jam
Source: jewworldorder.orgYou can sterilize jars in the oven, microwave, steamer, or with steam or boiling water.
You will need: 1 kg peeled rhubarb, 0.5 kg cranberries, 2 kg sugar, 2 tbsp lemon juice.
Preparation: Pass the rhubarb and cranberries through a meat grinder. Add sugar and simmer over low heat for 10 minutes. Remove for 4-5 hours, then boil again. After 4 hours, add lemon juice, cook for 5 minutes, and transfer the jam to jars.
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17. Rhubarb and Lingonberry Jam
Source: gastronews.ruIt's best to cook jam in a copper basin.
You will need: 1 kg rhubarb, 0.5 kg lingonberries, 1 kg sugar, a slice of lemon.
Preparation: Peel and chop the rhubarb, and place it with the lingonberries in a basin. Cover with sugar and leave for 24 hours. Bring to a boil over low heat and cook for 20 minutes. Let cool, add lemon juice, and cook for another 10 minutes.
18. Thick Rhubarb Jam
Source: brigitte.deThick jam is convenient to spread on pancakes, crepes, or toast.
You will need: 1 kg rhubarb, half a lemon, 1 kg sugar, 8 g pectin.
Preparation: Peel the rhubarb, pass it through a meat grinder, and cover with sugar. After 4 hours, cook for 10 minutes and let cool. Add zest, lemon juice, simmer for 15 minutes, and let cool again. Add pectin, boil for 5 minutes, and transfer to prepared jars.
19. Rhubarb and Pear Jam
Source: pro-orehi.ruYou don't have to peel the pears!
You will need: 1 kg rhubarb, 0.5 kg pears, 1 kg sugar, 2 tbsp lemon juice.
Preparation: Peel and chop the rhubarb, cover with sugar, and leave covered overnight. In the morning, cook for 10 minutes and let cool. Remove stems and seeds from pears, chop them, and add to the rhubarb. Cook everything for 10 minutes and let cool again. Pour in lemon juice and simmer the jam for another 15 minutes.
20. Rhubarb Jam in a Multicooker
Source: pro-orehi.ruYou can use "Porridge", "Stew", or "Soup" modes.
You will need: 500 g peeled rhubarb, half a lemon, 700 g sugar.
Preparation: Place the chopped rhubarb and lemon in the multicooker bowl. Cover with sugar and cook in "Stew" mode for 50 minutes. Pour the jam into jars and seal.
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